|Flour||2 Cup (32 tbs), sifted|
|Shortening||3⁄4 Cup (12 tbs)|
|Ice water||6 Tablespoon|
1 In a bowl, sift the flour and salt together.
2 Using a pastry blender or 2 knives, add in the shortening and mix until the consistency of coarse sand.
3 Sprinkle the mixture with ice water, tossing until the dough forms into a ball.
4 Place in the refrigerator and chill for 30 minutes.
5 Divide the dough in half.
6 Roll out as thin as possible.
7 Into a 9-inch pie plate and , fit the rolled out dough.
8 Fill it up using your chice of filling.
9 Cover with the other piece of dough, carefully sealing the edges.
10 Create a few slashes in the top.
11 Brush the top lightly with beaten egg yolks.
12 At this stage, the crust is ready to be baked.